Quote:
Originally Posted by fletchsj
I used to do the same thing most do and mash for an hour or so, but after hearing otherwise I tested and went from an hour to 45 min, then to 30 min, then to 20 min. I might be able to swing shorter but by the time I'm ready to recirc 20 min has passed. long and short is if you feel comfortable or curious try it and see. happy mashing :-)
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We used Briess when I was there (and they still do). I was also surprised that there was residual starches at 60 minutes but to go as low as 15 minutes, I'm very surprised. I think that the maltsters saccharification test is lab work in a controlled environment, and not "real life" brewery where grain absorption and the grist mixing time would play in the part.
20 min mash + 20 min recirc gives you a total of 40 min mash btw.
I'm doing a couple batches this wk-end, gonna check what I see @ 20 minutes.
MC
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